Beefy Eggs Benedict with Roasted Chili Lime Hollandaise
This recipe for eggs benedict adds a poblano chili pepper and cilantro to the Hollandaise sauce, and uses beef cube steaks atop the English muffin halves.
Ingredients:
• 1 Medium Poblano Chile Pepper
• 1 Lime, divided
• 2, 8-oz. Beef Cubed Steaks
• 1 1/4 t. Salt, divided
• 3/4 t. Ground Black Pepper, divided
• 2 T. + 1/2 C. Butter, divided
• 12 Pasteurized Eggs, divided
• 1 T. Cilantro, chopped
• 4 English Muffins, split
Method:
Place poblano chili on a piece of aluminum foil and place under the broiler in the oven. Char all sides of the pepper and place in a paper bag for about 10 minutes. Meanwhile, grate 2 t. lime zest and set aside zest for garnish. Juice the lime and set aside. Remove skin, stem and seeds from chili and chop. Set aside. Sprinkle both sides of steaks evenly with 1 t. salt and 1/2 t. pepper. Melt 2 T. butter in a large non-stick pan. Place steaks in heated pan and cook on both sides, about 6-8 minutes, turning occasionally; keep warm. Separate 4 eggs; reserving whites for another use, place egg yolks into a blender along with 2 T. lime juice, 1/4 t. salt and 1/4 t. pepper. Blend just until blended. Heat remaining 1/2 Cup butter in a saucepan. Meanwhile, heat water in a large shallow pan until it is simmering; add remaining lime juice. Crack remaining 8 eggs, one at a time, into a small cup first and then submerge into simmering water. Poach several minutes, until set. While eggs are poaching, toast muffin halves and arrange on a serving platter. Turn blender to high speed and slowly drizzle hot melted butter into mixture. Blend just until mixed. Do not over blend. Pour into a small bowl and stir in chopped chili and cilantro. If mixture seems too thick, add a tablespoon or two of water. Cut steaks into 4 pieces each and place a steak piece on a toasted muffin half. Place a poached egg over each steak piece. Spoon hollandaise sauce evenly over poached eggs. Sprinkle lime zest over all to garnish